Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, leftover chicken enchiladas. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Leftover Chicken Enchiladas is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Leftover Chicken Enchiladas is something which I’ve loved my whole life. They’re fine and they look fantastic.
Now Choose From Multiple Easy Chicken Recipes To Create That Perfect Meal. Do you ever need a quick and easy recipe using leftover chicken? This is a favorite and the Easiest Chicken Enchiladas Ever!.
To begin with this recipe, we have to first prepare a few ingredients. You can cook leftover chicken enchiladas using 5 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Leftover Chicken Enchiladas:
- Prepare 2 cup cooked and shredded chicken
- Take 1 cup salsa; any variety
- Get 1 cup shredded Mexican blend cheese
- Take 1 packages tortillas; flour or corn
- Prepare 1 can enchilada sauce; red or green
Fresh greens and herbs like spinach and cilantro would brighten the soup. Enchiladas are made with CORN tortillas, not flour. The corn tortillas also hold up better and have much better flavor. For chicken enchiladas, in place of flour tortillas, use white corn tortillas, and dip them in to hot oil just for a couple of seconds to make the tortillas flexible and easy to roll.
Instructions to make Leftover Chicken Enchiladas:
- Combine shredded chicken, half the cheese, and salsa in a large mixing bowl. Toss.
- Bring the enchilada sauce to a simmer.
- Spray a casserole dish with non stick spray. Add a tiny bit of enchilada sauce to cover the bottom of the dish.
- Dip each tortilla in the hot enchilada sauce to loosen it up so it doesn't tear. Flour tortillas are much easier to work with, but provides a different flavor profile. Flour tortillas are pictured in this recipe.
- Fill each tortilla with the chicken mixture and arrange them tightly in the casserole dish.
- Pour remaining enchilada sauce over tortillas. Top with remaining cheese. Cover and cook at 350° for approximately 25 minutes or until chicken reaches 165°.
- Uncover and brown the cheese for an additional five or so minutes.
- Variations; Cilantro, tequila, roasted bell peppers, jalapeno, corn, cotija cheese, queso fresco, goat cheese, avocado, guacamole, mole
How to Make Chicken Enchiladas: Cook chicken - and shred chicken with two forks. This dish whips store-bought rotisserie chicken, salsa and beans into a quick enchilada bake that is ready in less than an hour. It's a great use for that leftover half of a chicken, but if you. Turn leftover chicken or store-bought rotisserie chicken into enchiladas, chicken salad, chicken soup, chicken pizza.the list goes on and on. Prepare your enchilada sauce.; In large sauté pan, heat oil over medium-high heat.
So that’s going to wrap this up for this special food leftover chicken enchiladas recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
